AuthorMaria
1 ½ lbs cooked chicken, cut into cubes
⅔ cup fennel bulb, diced small (fronds reserved)
⅓ cup red onions or scallions, finely chopped
½ cup kalamata olives, chopped or sliced
¼ cup crumbled feta or goat cheese
2 tbsp fennel fronds, chopped
2 tbsp fresh parsley, chopped
For Lemon Vinaigrette:
2 lemons, zested and juiced
4 garlic cloves or scapes, minced
¼ cup olive oil
salt and pepper, to taste
1
Combine all salad ingredients in a large bowl.
2
To make vinaigrette, place lemon zest, lemon juice and garlic in a small bowl. While whisking continuously, pour in olive oil. Add salt and pepper to taste.
3
Pour lemon vinaigrette over chicken salad and stir to combine. Refrigerate for at least one hour before serving to allow the flavors to meld.
Serving Suggestions:
4
This chicken salad recipe is extremely versatile. You can serve it over toasted baguette slices as an appetizer, on sliced ciabatta bread as sandwiches, or over salad greens as a large salad meal. Enjoy!
CategoryDairy-Free, Gluten-Free, Main Dish, Nut-Free, Salads, Summer
Ingredients
1 ½ lbs cooked chicken, cut into cubes
⅔ cup fennel bulb, diced small (fronds reserved)
⅓ cup red onions or scallions, finely chopped
½ cup kalamata olives, chopped or sliced
¼ cup crumbled feta or goat cheese
2 tbsp fennel fronds, chopped
2 tbsp fresh parsley, chopped
For Lemon Vinaigrette:
2 lemons, zested and juiced
4 garlic cloves or scapes, minced
¼ cup olive oil
salt and pepper, to taste
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